Average Rating: 5TOTAL TIME: Prep: 35 min. Bake: 25 min. + cooling
YIELD: 12 servings.Ingredients
- 1 cup butter, softened
- 1-1/4 cups sugar
- 3/4 cup packed brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup baking cocoa
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1-1/2 cups buttermilk
FILLING: - 1 package (8 ounces) cream cheese, softened
- 6 tablespoons butter, softened
- 1 teaspoon almond extract
- 3 cups confectioners' sugar
- 1 tablespoon maraschino cherry juice
- 2/3 cup finely chopped pecans
- 2/3 cup chopped maraschino cherries
FROSTING: - 3 cups confectioners' sugar
- 1/2 cup baking cocoa
- 1/2 cup butter, softened
- 1/3 cup half-and-half cream
- 1 teaspoon vanilla extract
- Chocolate curls and maraschino cherry, optional
Instructions
- 1. Preheat oven to 350°. In a large bowl, cream butter, sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
- 2. Transfer to two greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
- 3. In a large bowl, beat the cream cheese, butter and extract until smooth. Add confectioners' sugar and cherry juice; beat until smooth. Stir in pecans and cherries. In another bowl, combine the frosting ingredients; beat until smooth.
- 4. Cut each cake horizontally into two layers. Place one cake layer on a serving plate; spread with 1 cup filling. Repeat layers twice. Top with remaining cake layer. Spread frosting over top and sides of cake. Garnish with chocolate curls and a cherry if desired. Refrigerate until serving.